Beef In Beer Stew

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 3 lbs boneless beef chuck, cut into 1 1/2 in cubes
• 3 medium onions, thinly sliced
• 4 garlic cloves, chopped
• 4 (12 ounce) bottles dark beer
• 1 (14 1/2 ounce) can beef broth
• 5 parsley sprigs
• 3 bay leaves
• 1 tablespoon vinegar
• 2 1/2 teaspoons dried thyme
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 small red potatoes, halved
• 1 (12 ounce) baby carrots, trimmed
• 1 (10 ounce) package frozen peas
• 1/2 lb mushroom, sliced
• 1/2 cup all-purpose flour
• 3/4 cup water

Recipe

• 1 heat oil in large dutch oven over medium heat until hot. add 1/4 of the beef cook turning frequently on all sides. remove to plate. repeat until all beef browned(not cooked through!)
• 2 add onions and garlic to pan. cook and stir over low heat until onions are soft and golden or 5-10 minutes. add beef, beer, broth, parsley, bay leaves, vinegar, thyme, sugar, s&p to pan. heat over medium to high heat to boiling. then reduce heat. simmer, covered, stirring occasionally, until beef is tender, about 1 1/4hrs.
• 3 remove and discard parsley, bay leaves and surface fat. add potatoes and carrots to pan; simmer, covered, 15 minutes. add peas and mushrooms. simmer uncovered, until potatoes and carrots are tender or about 10 minutes.
• 4 mix flour and water in small bowl until smooth. gradually stir into stew.
• 5 cook and stir over medium low heat until thickened or about 3 minutes.